Back to Basics 29 - Whole Wheat Buttermilk Pancakes

These pancakes have become my new favorite. They are fluffy, sweet and filling. They're also a great blank canvas so you can add anything inside or on top of them.

Back to Basics 28 - Herbed Veggies

This is a great vegetable side to make when you're in a hurry or too lazy to cook. All you need to have on hand is some frozen vegetables and herbs, ANY herbs!

Back to Basics 27 - Coleslaw

I'm kind of picky about coleslaw. I don't like coleslaw that's swimming in mayo and the veggies are limp and lifeless, I also don't like coleslaw that barely has anything and it just tastes like cabbage salad. The worst though, is watery coleslaw. UGH. This recipe is perfect. The cabbage is crispy, there is enough mayo to coat all the veggies and it's also gorgeous! This goes great alongside some pulled pork with homemade BBQ sauce.

Back to Basics 26 - Spicy Broccoli

I'm always looking for sides recipes. I can make grilled chicken breast and I know right away what grains I want to make with it (Quinoa with pine nuts, brown rice, farro with pistachios). Same goes for steak, fish or meatloaf. But I'm at a loss for the veggie side. Well, this recipe has saved many dinners! It's quick, nutritious, delicious and easy. I always have everything in my pantry, including the broccoli which I keep in my freezer. You don't even need to defrost it, just pull out the amount you need and add it to the skillet. Just omit the chicken stock or add a tiny bit.

Back to Basics 25 - Meatloaf

This is my go-to recipe for meatloaf. It makes A LOT of meatloaf, it's tasty and it has so much nutrition! The bulgur and mushrooms allow you to decrease the amount of fatty ground beef, while not taking away any of the flavor. In fact, it adds to it! This recipe does have a few steps so let's get right to it!

Back to Basics 24 - How to Cook Chickpeas

"Why would you cook chickpeas when you can buy canned?"-you ask
Well, #1 it's fresher. Who knows how long those chickpeas have been in that can? Plus the can might contain BPA which we don't like.
#2 it's cheaper! You can buy organic chickpeas, or any bean for that matter, and it will be cheaper than the organic canned beans or maybe even the conventional ones!
#3 you get to choose the consistency you want for your beans. You can cook them for longer, or add different spices and herbs to flavor them.

Plus it's really not that hard! You barely do any work. I'll show you.

Back to Basics 23 - How to Pick the Perfect Canned Tuna

Canned tuna can be very easy and quick to use. You can mix it into salads, pasta dishes or sandwiches. But there can be a danger in buying canned tuna: BPA lining in the cans, mercury and it can also not be so great for the environment. So here are a few tips to keep in mind when shopping for canned tuna.

1. Look for cans that say "Pole and Line Caught" or "Troll Caught". This means that the fishermen will catch each fish individually. If you can't find that, try looking for the blue MSC label, it means the product you're buying is certified sustainable and it's given by the Marine Stewardship Council.
2. BPA (Bisphenol-A) is a chemical used in the lining of most cans. The reason we don't want BPA in the cans is because it has been linked to the development of precancerous lesions and abnormal development of reproductive systems in animals. It's especially important when the product inside the cans is acidic, like tomatoes. But it's also important when shopping for tuna. You can find tuna in pouches that don't have BPA but it's difficult to find pouched tuna that is environmentally safe.
3. I also look for tuna that will have less mercury in it. The tuna that has less mercury is one labeled "light" and comes from skipjack.
4. The last thing I look for is the word unsalted or no salt added. I always look for unsalted everything when it comes to canned food. Beans, tomato products, seafood, vegetables, etc. You can control the amount of salt that goes into your food so it won't raise your blood pressure and it's also better for the overall flavor of the dish. Nobody likes oversalted food.

I do have to say that tuna with these labels will not be the cheapest. In my supermarket they are usually about $1 more than the well-known brands. But it's ONLY $1 more. To me, it's worth it.

I found this tuna at Whole Foods this past weekend and it's the most perfectly labeled can. It says pole and line caught, has the MSC label, is BPA-free, it's light skipjack tuna, and it is also unsalted.

Back to Basics 22 - Stuffed Shells

So here's a cool thing I did recently... I MADE CHEESE!

Guys, I'm a cheesemaker now. Sort of. I made cream cheese and ricotta which are 2 of the easiest to make but still, I made it happen.
It's a really cool feeling to know that you are able to make something with your hands in your own kitchen. It's so rewarding to watch something as ordinary as milk transform into this thick, creamy and rich deliciousness. I highly recommend it. Especially if you are slathering the thick creamy cream cheese deliciousness on your own hot homemade onion bagels.

It's definitely something to write about in your diary: "Dear diary, I'm a badass. That is all."

Anyway, I made ricotta so I could stuff it into some pasta shells with spinach and homemade tomato sauce. This recipe does not disappoint. Trust me.

Back To Basics 21 - Spaghetti & Meatballs

I'm about to make you guys real happy...

Giant meaty, cheesy meatballs. Saucy pasta. That is all.

Back to Basics 20 - Roasted Brussels Sprouts

If you're not sure about Brussels sprouts, this is the recipe you want to try out. Roasting makes almost anything taste better. And adding bacon and garlic will make rocks taste good! Not that I would know from experience. Ew. Anyway....recipe!

Back to Basics 19 - Whole Wheat Chocolate Chip Cookies

Behold, the humble chocolate chip cookie. Is there a better dessert? I think not. You can make it crispy or chewy, thin or fat, fill it with whatever you want, and it comes in a nice little convenient package. All you need is one free hand to savor it and you're good to go.
My favorite is thick and chewy, with dark chocolate chips and nuts. And to make us feel less guilty, we make it with whole wheat flour and oats, we also replace some of the butter with canola oil. Perfection.
Now, stop drooling over that picture and let's see how you can make these.

Back to Basics 18 - Beef Goulash

Goulash is a soup or stew of meat, veggies and pasta, it's usually seasoned with paprika and some other spices. Depending on where you are in the world, people use different spices, different cuts/types of meat and different starches to go alongside it. This recipe is a lighter version but it's still pretty indulgent-tasting and will give you that nice, warm, cozy feeling you need on a winter's day.

Back to Basics 17 - Stuffed Peppers

There are a ton of stuffed pepper recipes out there, and that's the beauty of stuffing peppers, mushrooms or tomatoes. You can stuff them with anything you want. This is a pretty basic one using just a few ingredients and a very secret one. Keep reading and you'll see!

Back to Basics 16 - Almond-Honey Power Bar

I've got a really great breakfast/snack recipe for you! This, no surprise, is an EatingWell recipe. I got it from my Simple Art of EatingWell cookbook. I make a batch of these granola bars at the beginning of the week for my boyfriend Eric to take with him in the morning as his breakfast.

These bars are very complex, filling and just sweet enough. They have so many tasty and healthy things in them! They're seriously amazing. Everybody that has tried them looovvesss them and begs me to make more.

Yields 8 bars

Back to Basics 15 - Quick Applesauce

Back to Basics 14 - Spinach Mac & Cheese

Hey guys! Wow, it's been a while huh?? It's been a little hectic. I got a new job in the field I went to school for (YAY!) and I started working more hours in the other job I had so by the time I got home, I didn't really feel like pulling out my camera and taking pictures for every single step while making dinner. But now my routine is a little less crazy so I have more time to devote to the blog.

I came back with a really really great recipe for you guys. I mean, who doesn't love mac & cheese? And one you can feel good about eating? Well, that's even better!! I got this from, where else, EATINGWELL! Let's just get right into it.

Back to Basics 13 - Basic Quinoa & Chicken Skewers

The first time I ever made this meal was last summer. It brings back lots of good memories, so I thought I'd make it again to chase away the cold. Plus it's an amazing combination of flavors and so easy to make.

Back to Basics 12 - Choosing a Weekly Menu

If you have trouble trying to decide what you're going to make for dinner, and how to put together meals so that you're under your calorie goal, this post will help you.

First thing I do is write down the meals I'm making on the back of this little notepad that I got from Knock Knock.

Back to Basics 11 - Homemade Whole Wheat Pizza Dough

Once you realize how easy it is to make your own pizza dough, you won't go back to delivery. Plus, like with anything you make at home, you know exactly what is in the dough. This recipe makes enough for one whole pizza/1 pound/5 servings (slices).

Calories: Without any toppings, 1/5 of this pizza is 196 calories.

Back to Basics 10 - Homemade Chicken Stock

I use SO MUCH chicken stock. I throw it in everything from soups and sauces to quinoa and mashed potatoes, so it makes sense for me to make my own. Plus, store-bought stock SUCKS. It just has no flavor! Plus, with homemade you get even more benefits than just better flavor.

This stock couldn't be easier to make. Whenever I roast chicken, I keep the bones in a zip lock bag in the freezer for when I'm ready to use them. Or sometimes, if I'm a party or a dinner and I know the host well, I may or may not ask (aka annoy) them to give me the bones. Then you just gather up some kitchen staples and leave it cooking on the stove, the longer the better. SO EASY! Try to use as many organic ingredients as you can.

Don't worry if you don't have some of these ingredients, the point of stock is to throw in anything that's about to go bad. But please don't throw veggies in that are ALREADY bad. That would not make for a good chicken stock. You can also add any veggies you like! I made this chicken stock during the recent blizzard so I couldn't go out to the grocery store to get some of the missing ingredients. This is all about what you've got at home.
(Recipe for vegetable stock on the bottom)